A weekend of food. First meal
Freds family came for the weekend. Friday night we had a few members and on Saturday everyone was going to be here. I planned for a simple meal on the first night. Steamed lobsters, cole slaw, tomato salad and watermelon gapazcho.
The tomato salad is a winner even when the tomatoes are not quite at perfection. I used four large tomatoes and a bunch of golden cherry tomatoes cut in half. I dressed the salad about an hour and a half in advance. Generally I dress a salad right before serving but having the tomatoes soak this up is key.
1 Tbsp shallots, chopped very fine
1 Tbsp chives, chopped
1/2 Tbsp mint,. chopped
2 Tbsp Red Wine Vinegar
4 Tbsp Extra Virgin Olive Oil
I made the same cole slaw I have been making for years. Here is the recipe. The key is really how you slice the cabbage.
The gapazho was a major ordeal. I saw the recipe in Food and Wine. You can access it here. I am quite sure that I will not be making this again. Major doctoring from salt, vinegar, sugar, onions, tabacsco etc. People said they really liked it but just didn't do it for me. Alas.
A few chocolate chip cookies for dessert. I made a big batch for the weekend. Love the summer meal.
We got first apples and great corn at our farmers market this week. Summer is great
summer is definitely great
Love your blog…first time writer. Ina Garten’s gazpacho in the original Barefoot Contessa cookbook is the best I have ever had. Simply delicious, and very easy. I use a food processor to pulse the veggies for a uniform size.
this is my “classic” gazpacho. http://www.gothamgal.com/go…
As my father would say “Nice Spread”
thanks. i’m getting up for weekend number 2.
omg, dying over your tomato salad!!!! thx for the share.I’m sure this is obvious to everyone who actually knows what they are doing in the kitchen, alas not me, but is your 2nd ingredient “chives”?
yes. i will fix that on the blog
yum!! Have you tried walnut crusted Chilean sea-bass?…http://emunadate.blogspot.c…
I just a few minutes ago made a tomato sald to put away a lot like yours except I added a very nice avocado.
How do you shred the cabbage and you use different kinds?
sometimes a cuisinart and sometimes by hand. truth is, i prefer hand.
How thin are your slices of cabbage? Do you use red and green?
half red, half green and a few carrots ( carrot definitely grated in the cuisineart )
I love Jane Brody’s Gazpacho Grande recipe. It is available online. I use Low Sodium Tomato Juice and pulse the veggies in the food processor.
nice and simple. that is how summer food should be.
Ah, now I see the correlation between Fred’s tomatoes check in at Balsam Farms 🙂